Roswell Adventures

If you are looking for a tasty, low-calorie dish, this is wonderful! You can leave off the cheese for a lower-calorie option, but I enjoyed the extra flavor. It starts with small tomatoes tossed with olive oil and sprinkled with Herbs de Provence (or herbs of your choice)  Then you add the fish, brush it with olive oil and sprinkle it with more herbs. Yup - it's that tough to make ;) Use a white fish of your choice. The corvina we tried first was actually a white sea bass, but "corvina" is a name that can refer to a variety of fish. Corvina Baked with Tomatoes and Cheese Serves 2 2 cups Cherub (or similar small tomatoes) olive oil 1/4 tsp herbs de provence 8 oz Corvina, swai, tilapia, or other white fish 2 pieces part-skim mozzarella string cheese (optional) Place tomatoes in toaster-oven-size baking dish. Add about 1 tsp olive oil and stir in. Sprinkle with about 1/8 tsp crushed herbs de province. Bake at 400 degrees about 10 minutes...

I spent years wondering "What is the big deal about pesto?" I had tried some recipes using store-bought pesto, and my impression was "meh." The one day a couple of years back, I picked up my basket from Bountiful Baskets and discovered several large fennel bulbs. Not only had I never cooked fennel before, but I couldn't see just tossing those lovely fronds into the compost heap. So, I tracked down some recipes and made fennel frond pesto. Good-bye "meh", hello "YUM!" Since that first experiment, I have made pesto out of leek leaves (you have to par boil them first - more work, didn't like the flavor as much), kale (another huge YUM ), and eventually even basil (took me a while to get around to that because we kept using all of our basil making caprese salads with our fresh tomatoes). When I recently ended up with a ton of cilantro in my Basket, I decided to make - you guessed it - cilantro pesto. I used this recipe but added garlic (...